Thursday, February 23, 2012

citrus pudding with rosemary cookies

This past weekend I celebrated Mint Love Social Club's blogiversary with a fabulous dinner party. Natalie's parties never disappoint - there were champagne cocktails, beautiful flowers, and a skillfully prepared dinner by her fiance Chris.

Oh and there was Muji - their adorable Boston terrier - who brings a smile to my face even on the worst days.

A few weeks, over a few glasses of wine, Natalie and I brainstormed decorating and food concepts for the party. I offered to take over dessert. It had to be something light and seasonal that would complement a rich dinner of roasted lamb shanks.

I came across this recipe for citrus pudding and thought this would be perfect way to round out the meal. Citrus flavors to cleanse the palate with just a bit of creamy decadence from the pudding.

I used a combination of orange and lemon flavors, instead of the meyer lemon, and I left the citrus zest in the pudding to add some texture and stronger citrus flavors.

The rosemary shortbread garnish is a favorite of mine served at Pizzeria Mozza. Josh was a champ and made the cookies all by himself - no easy feat - and they turned out perfect.

Citrus Lemon Pudding
(recipe adapted from The Galley Gourmet)
serves 8

3/4 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups whole milk
3 large egg yolks,
1 tablespoon lemon zest
1 tablespoon orange zest
1/2 teaspoon kosher salt
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2 tablespoons unsalted butter at room temperature

In a medium saucepan, whisk together sugar and cornstarch. Add the milk, egg yolks, zest, and salt. Whisk until smooth. Cook over medium heat, stirring frequently at first and constantly toward the end, until thickened.

Remove from heat and stir in the juice and butter. Continue to whisk until pudding has come to room temperature. Divide into 8 service dishes and loosely cover in fridge for at least 3 hours or up to 3 days.

Top with homemade whipped cream.

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